How to Blanch Almonds

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How to Blanch Almonds

Almonds add crunch to desserts and various dishes, but before you can use them, you need to blanch them properly. Blanching almonds helps you remove their skin easily, preserving the nut’s crispiness, texture and shape. If you don’t know how this cooking tactic works, here’s a quick guide to help you.

What You’ll Need:

  • Almonds with the skins on
  • Water
  • Medium-sized saucepan
  • Stove
  • Bowl
  • Paper towels
  • Sieve


  1. Buy a pack of almonds with their skin intact from the grocery store. You can get the regular brands, but if you want something healthier, opt for organic almonds found in health food stores. Blanched almonds are actually available in groceries, but they are more expensive.
  2. Get the medium-sized saucepan, and fill it halfway with water. Put it on the stove and wait for it to boil.
  3. When the water starts to boil, slide the almonds in the water. If you bought a large pack, put in only enough amount that can be submerged. Be careful not to splash yourself with the water, or you might burn yourself. Let the almonds stay in the water for thirty seconds. Don’t let it stay submerged for more than that time period, or the almonds will cook.
  4. Prepare the sieve at the sink. Once the 30-minute blanching period is done, pour the water and the almonds through it. Afterwards, use cold water to rinse the almonds. Drain well and transfer to a bowl.
  5. Check if the almonds are warm to the touch. If they are, you can now start removing the skins. Slip the skins off by squeezing the almonds gently. Don’t squeeze too hard, though, or the almonds will fly across the room.
  6. Put the skinned almonds on a plate covered with a paper towel and allow it to drain. When you’ve skinned all the almonds, press down another paper towel on top of the almonds, to dry them better.

When recipes call for blanched almonds, remember these steps. It’s very easy, as long as you know what to do.